8ouncesregular, whole wheat or gluten free spaghetti pasta
2tablespoonsextra virgin olive oil
3clovesgarlicminced
juice of 1 large lemon(3-4 tablespoons lemon juice)
2teaspoonsparsley choppedor herb of your choice
¼cupvegan parmesan cheese
¼teaspoonsalt
½teaspoonpepper
½cuppasta water(reserved from boiling the pasta in salted water)
Instructions
Prepare pasta as per instructions on the box in a large pot of salted water. Drain pasta and reserve 1⁄2 cup pasta water or up to 1 cup if you think you'll need more.
While the pasta is cooking, heat your olive oil in a large pan over medium-high heat. Add the garlic and cook until the garlic is fragrant and slightly cooked for about 1-2 minutes, stirring constantly.
Add in the parsley, lemon juice and the parmesan cheese, sea salt, black pepper and 1/2 cup pasta water. Stir together until thoroughly mixed add heated through, about 2 minutes.
Toss the pasta in the sauce until all ingredients are mixed and turn off heat (you don't want to dry out the pasta). Taste and add more of anything including pasta water. Serve with extra parsley and parmesan cheese on top. Enjoy!
Video
Notes
To store:Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet on the stovetop or in the microwave. You can also eat the pasta chilled if you’d like.To freeze: Freeze this lemon pasta in an airtight container or freezer bag. It will last up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat according to the instructions above.